Easy Cannelloni

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    Easy Cannelloni

    Easy Cannelloni

    (63)
    1hour


    62 people made this

    This recipe is perfect for people who don't like ricotta cheese, and it is also one of the easiest stuffed cannelloni recipes you will find!

    Ingredients
    Serves: 6 

    • 500g pork mince
    • 250g cream cheese, softened
    • 250g mozzarella cheese, grated
    • 500g spaghetti sauce
    • 12 cannelloni shells

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C.
    2. Bring a large pot of lightly salted water to a boil. Add cannelloni shells and cook for 8 to 10 minutes or until al dente; drain.
    3. In a frypan over medium heat brown the pork mince; drain and keep hot. In a large bowl combine cream cheese, 1 3/4 cup of the mozzarella cheese and mince.
    4. Stuff pasta with cheese and sausage mixture; place in baking dish. Pour sauce over top of noodles and sprinkle with extra cheese. Bake for 25 minutes or until cheese is melted and bubbly.
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    Reviews and Ratings
    Global Ratings:
    (63)

    Reviews in English (64)

    by
    58

    This recipe was pretty good- considering how simple it was. I did however, make a few changes. I only had lean ground beef on hand, so I just seasoned it. Also, I added a little bit of the spaghetti sauce to the filling to make it easier to stuff the pasta. Also, A spoon nor my fingers were working for me so I put the filling in a ziplock baggie, then cut about a half inch off of the corner. I then, basically, used it as a pastry bag to stuff the noodles. worked wonderfully  -  11 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    23

    WOW! I was SOOO impresseed with the easiness and wonderful taste of this. The comments and reviews helped out a lot to make it great. I bought regular cream cheese and spiced it heavily with basil, oragano, pesto, and 2 cloves of garlic. For those heay spice lovers, I judged whether it was enough by the smell. If it still smelled heavily of cream cheese, I added extra herbs. I also used a few pinches of thyme and one dash of cumin. I also added a blend of italian cheeses instead of just mozzerella, and used more than the reciepe called for in the mixture. I saved just enough to sprinkle on the top of the dish. I also had enough to make 14 shells moderatly stuffed. This made awesome left overs too! Next time I might try lean beef (the sausage ratio to cheese mixture was a bit high), and reduced fat cream cheese as I don't want the flavor or the fat of it, but I do want the richness. Thanks for sharing!  -  24 May 2006  (Review from Allrecipes USA and Canada)

    by
    19

    This recipe just didn't have enough flavor for me. It was a little too overpowered by the cream cheese. I think the next time that I make this, I will decrease the cream cheese (maybe even try an herb cream cheese) to 5-6oz and add more shredded mozzarella. I will also add some fresh herbs such as parsley, oregano and perhaps a little basil.  -  18 Feb 2001  (Review from Allrecipes USA and Canada)

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